Gobhi Shalgam Gajar Achaar | Winter Pickle of Fresh Vegetables

This is a delicious sweet sour recipe of gobhi shalgam gajar ka achaar. This pickle is commonly made in winter and is relished with any meal.

Course
Pickle | Side

Cuisine
North Indian | Uttar Pradesh | Punjabi

Keyword
gobhi shalgam gajar achaar, winter pickle

recipe
winter pickle

Prep Time30minutes

Cook Time20minutes

Drying time2hours

Total Time50minutes

Servings20

Calories123kcal

AuthorRachna Parmar

Ingredients

500gm.cauliflower florets

500gm.turnip

750.gm. red carrots

3tbsp.ginger finely chopped

3tbsp.garlic finely chopped

3tsp.mustard seeds powdered

1tsp.saunffennel seeds powdered

½tsp.fenugreek seeds powdered

3tbsp.Kashmiri red chilli powder

1tsp.turmeric powder

1tbsp.red chilli powder

1tbsp.garam masala powder

1tsp.asafetida

2tbsp.salt

½cupgrated jaggery

200ml.vinegar

½cupmustard oil

Instructions

Cut and clean cauliflower florets, turnips and carrots into big batons. Blanch them in hot water for about 5 minutes. Strain and dry on a muslin cloth under fan for about 2-3 hours till the veggies are dry.

To prepare the pickle, heat oil in a big pan. Add in the chopped ginger and garlic and cook for about 3-4 minutes. Now add the mustard seeds powder, fennel powder, fenugreek seeds powder, garam masala powder, asafetida, chilli powder, Kashmiri chilli powder, turmeric powder and salt and cook for 2 minutes. Turn off the heat.

Now add vinegar to grated jaggery and mix well till you get a slurry and the jaggery has dissolved. Add this mix to the hot spice mix and stir well till everything is well mixed.

Add the blanched vegetables and mix well. Let the pickle cool down and bottle into clean jars. You can keep it outside and consume right away or after 2-3 days.

If you want to store it for more than a few days, you can keep it in the refrigerator so that it does not spoil.